Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

Abstract

In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. One amide, feruperine, has antioxidant activity as high as the synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Naturally occurring antioxidants, therefore, may surpass BHA and BHT in their ability to inactivate mutagens in food.

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

“…Essential oil and oleoresins of black pepper exhibit high antioxidant and radical scavenging activities against various antioxidant assays in vitro (Kapoor et al, 2009). The antioxidative action of black pepper, for instance, has been attributed to its content of piperine and piperine isomers, such as chavicine, isopiperine, and isochavicine, and monoterpene (Chipault, Mizuno, & Lundberg, 1956;Milbourne, 1987;Nakatani, Inatani, Ohta, & Nishioka, 1986;Yanishlieva, Marinova, & Porkorny, 2006). However, Kapoor et al (2009) showed that the antioxidant activity of black pepper was due to the presence of β-caryophyllene, limonene, β-pinene, piperine and piperolein in essential oil and oleoresins.…”

Spice antioxidants isolation and their antiradical activity: a review

“…Additionally, oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries (AChSNS, 2002). Nakatani et al (1986) determined that all the phenolic amides identified from black pepper possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol, and feruperine has antioxidant activity as high as the synthetic antioxidants butylated hydroxyanizole and butylated hydroxytoluene. When the Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity, the result in decreasing order of antioxidant capacity was cinnamon approximately equal to propyl gallate4mint4anise4 BHA4licorice approximately equal to vanilla4ginger4 nutmeg4BHT (Murcia et al, 2004).…”

“…Some examples of specific antioxidants are pimentol from allspice; gallates, biflorin, its isomer eugenol and eugenyl acetate in clove (Anon, 1997;Lee and Shibamato, 2001;Peter, 2000); carnosol, carnosic acid, rosmanol, rosmaridiphenol, rosmadial and rosmariquinone, and various methyl and ethyl esters of these substances in rosemary and sage (Bandoniene´et al, 2002a,b;Pizzale et al, 2002); diarylheptanoids, gingerol and zingerone in ginger (Kikuzaki and Nakatani, 1993;Peter, 2000); curcumin and tetradehydrocurcumin in turmeric (Relajakshmi and Narasimhan, 1996); flavonides, ferulic acid, piperine, phenolic amide feruperine in black pepper (Peter, 2000;Shahidi and Wanasundara, 1992;Nakatani et al, 1986); thymol and carvacrol in essential oils from Algerian origanum (Ruberto et al, 2002); derivatives of phenolic acids, flavonoids, tocopherols, rosmarinic acid and carvacrol in oregano (Peter, 2000;Pizzale et al, 2002); etc. According to a phytochemical database (USDA, 2003), the number of different antioxidants in some plants can reach up to 40 (soybean 42, tea 36, fennel 35, oregano 34, onion 32, thyme 32, etc).…”

Study on Clinical Efficacy of Avipattikar Choorna and Sutasekhar Rasa in the Management of Urdhwaga Amlapitta

“…In a study, five phenolic amides from Piper nigrum found to possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. 16 Another important ingredient of avipattikar choorna is Trivrit (Operculina terpethum Linn. )…”